Henri barotte



(No Model) H. BAROTTE DRY EXTRACT 0F COFFEE AND MODE OF PREPARIKG THESAME.

No. 439,318. I Patented Oct. 28, 1890.-

HENRI BAROTTE, OF PARIS, FRANCE, ASSIGNOR TO THE SOOIFYIE EAROTTE,

MEYER & COMPAGNIE, OF SAME PLACE.

DRY EXTRACT COFFEE AND MODE 0F PREPARING THE SAME.

SPECIFICATION forming part of Letters Patent No. 439,318, rlated October28, 1890.

Application filed February 12, 1890. Serial No. 340,120. (No model.)Patented in Frano e May 4, 1887, No. 183,337, and in England December10, 1889, No. 19,882.

To all whom it rmty concern,-

Be it known that I, HENRI BAROTTE, acuizen of the Republic of France,residing at.

Paris, France, have invented Improvements in Dry Extract of Coifee andin Methods of Preparing the Same, (for which patents have been grantedin France, No. 183,337, dated May 4, 1887, and in Great Britain, No.19,882, dated December 10, 1889), of which the following is aspecification.

My invention relates to a new and improved method of producing a dryextract of coffee, containing all the aromatic and other principlesusually present in the decoction of coffee as prepared for table use,from which extract such a decoction may be ir'epared in a few minutessimply by additibu of hot water.

In carrying out my invention I proceed as follows: The coffee in aroasted and finelyground state is introduced into a closedruin orcylinder rotatively mounted and communicating Y at one end with aspherical condenser, upon the outer surface of which is sprayed coldwater, so that the vapors produced may be condensed. About the drum orcylinder which contains the coffee; is ar.-

ranged a heating-jacket, into which is'admit ted superheated steam,whereby the dry distillation of the coffee is conducted.

In the preferred form of my apparatus I prefer to employ a pressure orvacuum gage, as well as a thermometer, for indicating the pressure andtemperature Within the drum or cylinder containing the coffee. The airis exhausted from the in terior of the cylinder and the condenser bymeans of any suitable device, as a pump.

Thecofiee, previously roasted and finely ground,is introduced into theclose; drum, and the condenser is placed in communication with thelatter, so that the vapors generated may pass into the latter and becondensed. This condenser I prefer to connect'with the air-exhaustingdevice by means of a rubber or other tube. The air is then. exhaustedfrom the interior of the druin and condenser, and the apparatus is setin motion in its bearings. The superheated steam is then admitted to thesteam-jacket,preferablythrough one or both of the hollow trunnionsthereof,

if it be mounted so as to tilt, and after a, certain time has elapsedthe vacuum-gage will indicate a reduction in the vacuum, probably due tothe expansion from the heat. The

vacuum should then be re-established by means of the exhauster andshould never be allowed to fall below sixty-five centimeters of mercury.\Vhen the thermometer on the apparatus indicates an internal temperaturein excess of 160 centigrade, the internal pressme is allowed to rise,and the vacuum-gage quickly falls. When the vacuum-gage inclica-tes apressure of no more than ten centimeters of vacuum, the steam-supply iscut oil,

when the temperature will be about 200" centigrade. \Vhen thistemperature has been attained, the apparatus is allowed to stand live orten minutes, during which time the vacuuinivill tall reo millimeters andthe thermometer will rise to about 210 centigrade.

'stearmjacket. \Vhen the apparatus is well cooledgthe rotatien isdiscontinued, air is introducedinto the same, and the distillate iscollected in the condenser. The distilled product thus obtained is ayellow or redish liquid,

which must be filtered and immcdiatel y added to extract of coffee,whichhas been previously prepared, as hereinafter set forth.

The residue left after the d istillatiou in the drum is removed andplaced in a suitable vessel and a suitable quantity of well-heated 8 5distilled water added thereto. 'lheresulting aqueous infusion or extractis evaporated in racuo in the usual manner, and the thick extract thusobtained may be sweetened with 1 sugar, if desired. The extract is thendried 9o tumour) by the application of heat. The pulverized product nthen added to a corresponding proportion of the liltered distillate,

as before (IGSGl'llJGAilg-WllGlllOl' sugar has or has not been added,and the moist mixture is dried in vacuo, either under the influence ofheat or by means 'of chemical absorbcnts, as sulphuric acidor nhlorideof calcium. The

